Traditional recipes

Pasta Pointers

Pasta Pointers

Tips for making the best pasta ever!

Use a Dutch oven or a stockpot to allow room for the pasta to move freely in the boiling water, and it will cook evenly.

Use 4 to 6 quarts of water to cook spaghetti and other "long" pastas or to cook 1 pound of shaped pasta.

Eating healthy should still be delicious.

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A bundle of long pasta about the diameter of a quarter weighs 4 ounces and will yield 2 cups of cooked pasta.

It isn't necessary to add salt or oil to the water. Omit them when preparing pasta to avoid adding sodium and fat. However, you can add lemon juice to the water for subtle flavor.

Bring the water to a rolling boil, and add the pasta gradually so the water will continue to boil. Once all the pasta has been added, stir and begin timing. Stir often -- you can't stir too much!

Another Year in Recipes

In The Pyramid of Mud, the newest paperback Montalbano mystery to be released in English, it takes only to page 34 to find the intrepid Sicilian police detective regaling himself with one of his favorite things to eat: “a glorious pasta ‘ncasciata” that his housekeeper Adelina had made and left for his dinner. That dish appears in many of the 22 books in the series, always eagerly greeted and blissfully consumed by our hero.

A few years ago I wrote here about my attempt to make that fabulous pasta ‘ncasciata, using the recipe in the cookbook I segreti della tavola di Montalbano: Le ricette di Andrea Camilleri. My version was a bit of a disappointment – a decent baked pasta dish, but not extraordinary.

I knew that there’s no single, canonical version of pasta ‘ncasciata, but they all should be good. Encountering it again in the new Montalbano story, I felt I should really give the recipe another chance.

I had ideas for changes I wanted to try, some because of guesses I’d made about vague recipe directions, and others to liven up the dish I’d made – about which, in my original post, I said “All the ingredients and textures blended too much. You didn’t get the symphony of individual flavors that a forkful of a truly great baked pasta dish provides. The eggplant was barely noticeable, the salami and eggs indistinguishable.”

Ingredients that are available in this country for Sicilian recipes aren’t always identical to the same-named items grown and made on their home turf. Thanks to American agribusiness, ours are often blander, more processed, less flavorful, and less fresh. I’d want to make allowances for that, while still keeping to the spirit of the book’s recipe. (Also, this time I was going to be extremely careful not to overcook the pasta.)

An occasion for my attempt soon presented itself: We’d invited a few good friends for a casual “family” dinner. These were adventurous eaters who wouldn’t mind being experimented on – at least, not if we also gave them lots of good wine! So I set to work.

To start, I peeled, sliced, salted, and fried two one-pound eggplants in olive oil. That was more eggplant, more thickly sliced, than I used last time, but the recipe merely says four eggplants, no size or slice thickness given. We like eggplant a lot.

Next was to make a tomato-meat sauce. To perk it up, this time I infused garlic and peperoncino in the olive oil for browning my half pound of chopped sirloin. Then I stirred in a pint of my own light tomato sauce, salt, and pepper and simmered for 25 minutes, until it thickened. That was more tomato and longer cooking than the recipe seems to call for, but its instructions on that point aren’t very clear, and I wanted more tomato richness. Having no fresh basil, I used parsley.

I boiled a pound of imported Italian penne until they were not quite done, drained them and sprayed them with cold water to stop the cooking. The other ingredients to prepare were two hardboiled eggs, two ounces of mortadella or salame, and two cheeses: caciocavallo and pecorino. Last time I’d used a mild salame this time I bought a livelier one: hot soppressata.

My cheeses were the biggest accommodation to ingredient differences. The recipe calls for 7 ounces of tuma or young caciocavallo, plus 3½ ounces of grated pecorino. The only caciocavallo available here is somewhat aged – not soft and fresh, like Sicilian tuma, which isn’t here at all. The first time around, I hadn’t realized how much difference the age would make. The large amount of strong, dry cheese dominated and sort of flattened the flavors of the other ingredients. I didn’t want that to happen again.

Since caciocavallo is in the same broad cheese family as mozzarella (I’ve seen it called “mozzarella on steroids”), I decided to substitute mozzarella for some of the caciocavallo. The cheese in the picture above is 4 ounces of chopped mozzarella mixed with 2 ounces of grated caciocavallo.

I took a broad, shallow baking dish to assemble the ‘ncasciata, making layers of pasta, meat sauce, eggplant, sliced eggs, diced soppressata, and the cheese mixture. The recipe called for grated pecorino on each layer too, but I left it out this time.

The top layer was eggplant, dabs of sauce, the cheese mixture, and just a light sprinkling of grated pecorino.

The dish baked for 25 minutes in a 425° oven, sending out a very tempting aroma. Hopes (mine) and expectations (everyone else’s) were high as I brought it to the table. It looked and smelled so good that I began to serve before even remembering to take a photo of it – as you can see by the missing piece at the bottom right, below. (Thanks, Steven, for reminding me!)

Well, this pasta ‘ncasciata was a definite success. All the flavors stood out as themselves and companioned beautifully with each other. The eggplant was luscious. The two cheeses balanced each other in taste and texture. The amount of tomato seemed just right: it was mostly absorbed by the other ingredients, providing flavor and moisture but no loose liquid. The soppressata tidbits were tiny sparks on the palate. The penne in the center were properly soft, and those at the edges nicely crunchy.

All in all, this was a dish I’d be bold enough to serve to Montalbano himself – at least if Adelina wasn’t around.

Cold Pasta Salad Recipes

Pasta Salad With Zucchini, Ricotta Salata, and Turmeric

This recipe calls for turmeric, a spice used in various Asian cuisines.


18 oz. mezze penne
3 zucchini
½ onion
5 oz. ricotta salata
2 Tbsp. turmeric
mint leaves
extra-virgin olive oil.

Place the water over heat and when it begins to boil, add the salt and the turmeric, which will give the pasta a slightly golden color and infuse it with flavor. Sauté onions in a pan. Cut the zucchini into not-too-thick slices, and sauté it in a pan for five minutes with the onions. Place the cold pasta in a bowl, add the zucchini, flavor with a sprinkling of ricotta salata and chopped mint leaves.

Pasta Salad With Sun-Dried Tomatoes, Mackerel, and Pink Pepper

1 lb. fusilli
12 oz. sun-dried tomatoes in oil
1½ cups of drained canned mackerel
1 Tbsp. pink peppercorns
1¼ cups almond flakes
extra-virgin olive oil

After cooking the pasta and cooling it down, place it in a bowl. Cut the dried tomatoes into thin slices, add the chopped mackerel, pink pepper, and almonds flakes, and mix the ingredients thoroughly, adding 1 Tbsp. oil. Combine the dressing with the pasta and mix everything together. Garnish with basil leaves.

Cold Spaghetti With Bottarga and Cherry Tomatoes

1 lb. spaghetti
9 oz. grated bottarga
1¼ cups cherry tomatoes
extra-virgin olive oil

Boil the pasta and allow it to cool. Cut the tomatoes into four and toss them in a bowl with oil, salt, and basil. Add the pasta and stir. Then add the grated bottarga, mix everything together and garnish with fresh basil.

Table of Contents

  • Why Pasta Salad Is the Perfect Summer Meal
  • Three Rules for Making a Perfect Pasta Salad
  • Mediterranean Pasta Salad
  • Pasta Salad with Pesto
  • Antipasto Tortellini Pasta Salad
  • Chicken Caesar Pasta Salad
  • Mexican Street Corn Pasta Salad
  • Salmon and Asparagus Pasta Salad
  • Shrimp and Crab Pasta Salad
  • Bacon and Ranch Pasta Salad

Why Pasta Salad Is the Perfect Summer Meal

From selecting your ingredients to building your salad, there are numerous reasons that this cold and fresh take on pasta makes for a yummy summer meal. Below are just a few:

  • Use that overabundance of veggies: If you have a garden, pasta salad is a great way to ensure that none of that fresh veg goes to waste. Squash, zucchini, asparagus, tomatoes, cucumbers, and red onions all add color, flavor, and depth to a pasta salad.
  • Use some of those fresh herbs: Same as above, pasta salad is a great way to use any extra fresh herbs. Just make sure that whatever you use complements the other ingredients in your salad. For example, parsley and basil will do well with any pasta salad that calls for Greek, Italian, or Mediterranean-inspired ingredients, while dill works with salmon. Be sure to add cilantro to any salad with Mexican-inspired ingredients. Always add fresh herbs at the end, right before serving.
  • You can make it ahead of time: That is, the day before, not like, three days before. Of course, if your salad calls for delicate ingredients, like fresh spinach leaves or arugula, you’ll still want to add those right before serving.
  • It can be a meal: A big batch of pasta salad will feed you, your spouse, and even your kids for a few days. There’s no better cold lunch for work, school, or day camp than leftover pasta salad.
  • Most contain lots of veggies and protein: Pasta salads are really nutritious, so be sure to make one for dinner at least once a week.
  • They’re versatile: As long as you always use ingredients that complement one another, you can have fun and get creative with your pasta salads. Check out the recipes below for some inspiration.

Three Rules for Making a Perfect Pasta Salad

Again, you always feel free to get creative when making any dish—that’s what makes cooking fun! If you’ve never made a pasta salad before, though, below are a few ways to ensure that you get a delicious result every time:

  • Choose the right pasta: Leave those long strands of fettuccine and spaghetti on the shelf. Pasta salad isn’t meant to sop up rich sauces with fork twirls. Instead, you need a small-to-medium-sized pasta with fun nooks, crannies, or grooves to absorb those tasty dressings and pick up some herbs and crumbly cheeses. Rotini, cavatappi, farfalle, and campanelle will all work.
  • Don’t overcook or undercook your pasta: We can probably all agree that overcooked, mushy pasta is a fail. If you add veggies and dressing to it, all you’ll get is a soggy mess. Remember that after the pasta is cooked, it also goes in the fridge to harden up a bit. This is why undercooking it will lead to unpleasantly hard pasta. Always use a timer and cook your pasta just a minute or two past al dente. Then, drain the water and toss it in a bit of olive oil to avoid sticking. Avoid butter, as it will harden when the pasta cools.
  • Dress it at the right time: After your pasta is cooked and still warm, add some dressing. Coat it evenly and allow it to soak in. Add the remainder of your dressing right before serving. Remember that leafy greens, like spinach, go in toward the end as well.

Now that you have some pointers, it’s time to try some tasty recipes!

Mediterranean Pasta Salad

Love and Lemons

There are several recipes for Italian and Mediterranean pasta salads. In fact, it’s usually the one that ends up at any given summer picnic. But here’s the one we love most! Cherry tomatoes, chickpeas, cucumber, and feta cheese all work wonders in this delicious cold dinner.

The homemade dressing and fresh herbs serve amazingly to create a fresh and seasonal meal that the whole family will love. Add some grilled chicken and make it a dinner that you can eat outdoors.

Pasta Salad with Pesto

Once Upon a Chef

Get ready to eat loads of green with this zesty pasta salad! First, you’ll make a scratch pesto dressing that’ll coat the fusilli pasta just right!

After you add the fresh mozzarella pearls and toasted pine nuts, you’ll whoo over the intensely fresh flavor in every bite!

Antipasto Tortellini Pasta Salad

Host the Toast

When you can’t get enough of the tasty components of an antipasto platter, you transform it into a meal that everyone will love! Cheese tortellini, Soppressata, pepperoni, provolone, and mozzarella all make up the meat and cheese in this one!

Add in some red onion, pepperoncini, olives, cherry tomatoes, and—holy cow! Do you have a filling meal that everyone will love! It’s the perfect summertime salad to bring to any party and does well packed up for lunch throughout the week.

Chicken Caesar Pasta Salad

Salt and Lavender

If you enjoy an occasional Caesar salad for the fresh flavors and not so much for the healthy element, then add in some pasta and bacon and call it lunch!

The best part is that this recipe is adaptable to the amount of time you have. Feel free to make the dressing and croutons from scratch and grill your own chicken if you have the time. Otherwise, use a cooked rotisserie chicken and store-bought dressing and croutons.

Mexican Street Corn Pasta Salad

Bowl of Delicious

A whole lot is going on in this pasta salad, but if you love Mexican street corn, it’s a must! Your farfalle will disappear among all the other flavorful ingredients like corn, jalapenos, green onions, and crumbled cotija cheese!

Omit the cilantro if you aren’t a fan and sub it for parsley to keep the green.

Salmon and Asparagus Pasta Salad

Hungry Healthy Happy

Grilled salmon and asparagus are the stars in this tasty pasta salad, accompanied by crunchy greens and zesty dressing. The recipe says to boil the asparagus, but we say grill it alongside the salmon and then chop it to take in all the charred flavors!

Enjoy this hot or cold, any day of the week!

Shrimp and Crab Pasta Salad

Healthy Fitness Meals

Plain Greek yogurt, old bay seasoning, and lemon juice work flawlessly together in this cold summer delight! Add in crab meat, cooked shrimp herbs, and pasta, and you’ll thank us later! Serve this alongside a tomato sandwich or enjoy it on its own.

Bacon and Ranch Pasta Salad

Barefeet in the Kitchen

Bacon and ranch make a happy pair for many, so why not use the flavor-packed ingredients in a cold pasta salad! Cherry tomatoes, peas, and shredded cheddar all accompany the meal so perfectly!

Feel free to serve this one with chicken tenders or hot dogs at your next summer cookout.

Pasta salad should be light, yet filling, and flavorful, but not overpowering. Any of these recipes will fit the bill, and you’re sure to get rave reviews! If you love pasta but are worried about the carbs, experiment with these keto-friendly versions.

Emilee Unterkoefler
Emilee Unterkoefler is a freelance food writer, hiking enthusiast, and mama with over ten years of experience working in the food industry. Read Full Bio »

Pasta alla Carbonara

Pasta alla Carbonara is a delectable and quite simple pasta dish that is a cornerstone of the Roman cuisine. There's not a restaurant in Rome that doesn't serve it.

Follow these simple tips and it'll be perfect every time!

One of the key ingredients in Pasta alla Carbonara is guanciale (pork jowl) which adds amazing texture and flavor wherever it's used. It should be cut into tiny cubes or narrow, one inch long strips before it's cooked. Place the guanciale in a sauce pan and cook it on the lowest flame possible, and very, very slowly. You want the guanciale to be crunchy on the outside but melted on the inside. There's very little meat on pork jowl so the fat in these cubes or small strips needs to be almost liquefied on the inside. Otherwise you'll have the sensation that you are chewing on a piece of raw fat which is unpleasant.

Guanciale on the left pancetta on the right. You see that guanciale is much fattier.

Another point pertains to the eggs you use. Fresh organic eggs are undoubtedly preferable when possible. Add the egg mixture to the pasta just until coated never cook the eggs. The eggs should be warmed through but still completely creamy. The more egg yolks the better I generally use one whole egg to two or three egg yolks.

Freshly grated black pepper is preferable to store bought, already grated, black pepper.

You can use either freshly grated Pecorino Romano cheese or freshly grated Parmigiano Reggiano my preference is Pecorino Romano because it has a richer, somewhat saltier flavor.

The best pasta to use is rigatoni, penne or spaghetti use a good Italian pasta like Garofalo as it really makes a difference.

If you keep these few pointers and tips in mind you can prepare a perfect Pasta alla Carbonara in just about the same amount of time it takes to cook the pasta.

Prep time: 30 minutes - Easy

Penne, 400 grams
Guanciale (pork jowl), 200 grams
Eggs, 1 large, preferably free range & organic
Egg yolks, 3 large, preferably free range & organic
Grated Pecorino Romano cheese (or Parmesan), 100 grams (or more to taste)
Freshly grated black pepper, about ½ tablespoon

Finely cube the guanciale.
In a saucepan large enough to hold the pasta, cook the guanciale over a very low flame until crisp and crunchy.
Whisk the eggs, cheese and black pepper together with a fork until it's creamy.
Cook the pasta in boiling, salted water according to package instructions, until al dente.
Drain the pasta, but reserve a cup of the cooking water.
Reheat the guanciale, and quickly toss in the pasta until fully coated.
Mix in in the egg mixture until creamy.
If the pasta is too dry add some pasta cooking water, by the tablespoonful.
Sprinkle lightly with more grated cheese.
Place the Pasta alla Carbonara in a serving dish and serve.

Spaghetti School: Pointers from production pasta professionals?

Like so many of us, my factories so far have been neat ordered arrays of buses and regimented production lines. It's the easiest way to manage production and the logical engineering option when the biggest constraint is understanding the assembly lines, rather than timing or space efficiency.

But as satisfying as a bus base can be, there's something magnificent about a nice big tangled mess that is somehow still able to achieve decent production rates and expand all the way through to launching several rockets. The sweet curves of the belts, the elegant interweaving of train lines, the assembly machine placements reminiscent of Pollock and Picasso.

So for my next factory, I want to challenge myself to move away from the bauhaus style of buses to a more organic heap of delicious spaghetti.

If you've already made the leap from buses and made a significantly advanced and functional Spaghetti factory, do you have any tips and advice for those of us similarly looking to journey to this most tasty place of pasta and production?

If you want to be stressed, turn biters up to deathworld. The primary indicators for factory layout are throughput, efficiency and footprint. By the time you start worrying about efficiency on deathworlds, you'll be pretty much set, so it's about throughput and footprint.

The biters in vanilla factorio are a brilliant way to force you to curtail your expansions and maximise your surface area to volume ratio of factory to outside world. Squares of turrets defending against an ever growing horde forces you to be VERY space efficient while still requiring throughput.

I would suggest this too, maybe not deathworld though.

One caveat, don't destroy anything. I did a multiplayer world where we socially banned destroying anything (including mis-clicks). We started to regretti the spaghetti.

All true. Please correct the spelling of "throughput", not "throughout" which is a completely different word. that is misspelled throughout your reply. :)

I made this several years ago. The “rules” I used at the time:

Build what you need right then in the easiest spot possible.
No bots.
Try not to destroy stuff.
No main bus.
Occasionally make very silly decisions (like shipping blue science 30m by train).

How could you possibly get into a spot where you need to ship a train 30m??

I just saw the train loop that crosses a straight track for just long enough to not line up and then loops back over.

That was some yummy spaghetti.

Dude, I have felt the same way for so long. Thank you for putting my exact feelings into such eloquent words. Try as i have to leave the bus mentality, I have been unable to free myself of its unrelenting grip on my psyche. Pasta, spaghetti specifically, is my one true love, yet all of my efforts to display it in Factorio have failed since finding the way of the bus. What advice do I have for you? Break free, fight, struggle, overcome the orderliness, embrace the chaos, soak the spaghetti in the salted waters of your imagination and allow it to present itself in true al dente fashion. Relish the wonder of free form Factorio!

The best place to get inspiration is probably to watch speed runners. They‘re going for high-efficiency and spaghetti a lot. It‘s also actually a really refreshing way to play the game. Depending on your comfort level, either the standard any%, or the much more complex & drawn-out 100% runs are a ton of fun.

What constitutes 100% completion of factorio?

i have trouble estabilishing a functionable bus, which always crumbles into spagetii anyway, i just love my spaghetti

My tip for that: don't plan ahead very much.

I try to be very organized for the first few bus lines (Iron, Copper, Steel) but after that I realise how much stuff I should have made some space for, but can't anymore . at least on the bus.

So I build like "Mini-Busses" on the edges of my factory, pumping in (and through) my factory sulfur and plastics. Sometimes you meet a single brick lane, providing for like 90% of my brick using machines.

Then there is a water pipeline, going somewhere and coming from maybe the nuclear reactor lake? Or my light oil pipe which come from the oil island (how I call my oil area, far away from my factory) going to the totally not just after-thought rocket fuel assemblers.

My sciences are . uhm . there. They produce very much of it, but need like 50% more space then needed, but I have open spaces to "totally expand all of that if needed, because modularity and shit". (In the end I throw in speed mods and call it fixed)

And don't get me started on my blue chip . "line".

But hey, my furnace arrays are very organized and can actually be expanded.

Oh yes and my 200 MW budget is like at least 20% lämps.

Edit: and we can't forget the: "Oh, water? Yes a barely used pipeline is between the 3rd and 4th assembler of the "General-use-red-chips-area" or the main one going through concrete and then to explosives."

"Why I have a water pipeline by the red chips? I dunno, I think I wanted to build concrete and then decided while building the line that close to the explosives is a better place. I discovered that during the great sulfur shortage, due to me not connecting the old and new belt."

It's easy. Don't destroy anything that you have placed, always try to use everything that you placed. Simply getting the coal to "some" of your drills and furnaces will do the trick. Don't look for tutorials or inspiration. People build spaghetti factories because they (we) think we can't be bothered with moving things around. Always keep the mindset of "later I'll build a neat factory elsewhere, I just need electric drills/electric furnaces/solar panels/bots/. "

I'm currently on a bobs/angels run with a friend and the game turns in a spaghetti itself due to all the new recipes you'll learn and need to use.

Don't leave room for expansion and learn insane belt weaving

First, place all your pasta close together. Give yourself hard and/or soft space limits if needed. (Remember to use enough flour so it won't stick!)

Second, combine belts wherever possible/half-way sensible. Quality goes over quantity in good pasta. We want to avoid any kind of food waste so we reuse our ingredients!

Third, don't remove and rebuild other parts of your growing pastaficio unless it really helps fulfill the first two parts.

Last but not least, build as much as you need at the time you need it. Plan far enough ahead that you have a nice dinner but don't fill you entire freezer with the same type of pasta. Pasta is best enjoyed fresh, you can make a new batch any time.

Side note: Don't just add speed modules if you realize you're missing some intermediary. That's like serving your pasta still hard and then putting it in the microwave with some water to get it al dente.

Other side note: Ease yourself in to the pasta making process. Start out with your bus setup in place and just start with the above rules only applying to your mall or any small to medium factory project. Then expand on the belts and designs you have freshly laid. No one becomes a true pasta chef over night. First learn to make Fusilli, Lasagna, Spaghetti, Linguine individually and hone your recipes. Only then can you expand and truly create the pasta of the ages.

Last side note: Only eating pasta can not only get boring but be unhealthy! A good mix of foods is always recommended.

The art of making pasta with grated truffle

There are only a few pointers. First select the pasta you like and cook it in slightly salted water to the specifications of the supplier. You can cook it in vegetable broth for extra taste, but here we do it fast and simple. While the water for the pasta is heated to boil, we first fry a small, roughly cut onion in olive oil. In the beginning we fry on medium high, until the first browning occurs. Thereafter we add the garlic and put the flame lower, so the onion garlic mixture has time to color. However, do not caramelize the onions. Then we add a half bell pepper (red -if you have- colors nice) or some sliced courgette or button mushrooms and let these also smother. By the time the pasta is done, the simple vegetable mixture will be ready. All you then do is spreading the vegetable mix over the drained pasta, add a bit of cream or creme fraiche and grate the truffle over each plate. For spices, I only use some grated pepper and salt.

How to Cook Orzo

Use these general cooking instructions for four (¾-cup) servings of orzo:

  • In a large saucepan bring 3 quarts lightly salted water to boiling. No need to add cooking oil to the pasta water adding oil prevents sauces and seasonings from adhering to the orzo.
  • Add 8 ounces (about 1¼ cup) dried orzo. Boil the orzo about 10 minutes or until it has a firm, chewy texture, stirring occasionally to prevent it from sticking together.
  • Drain orzo in a colander. For the best flavor and texture, serve the orzo immediately after cooking. However, if your orzo gets done before the rest of the meal, you can keep it warm by returning the drained and cooked pasta to the warm cooking pan. Stir in a little butter or olive oil to prevent it from sticking together (Again, this is best if you&aposre not adding a sauce as the fat prevents sauces from clinging, but it&aposs better than dealing with a brick of cooked orzo!). Cover the pasta and let it stand no more than 15 minutes.

Test Kitchen Tip: Rinse the orzo only if it will be baked or served cool in a salad. Otherwise, do not rinse rinsing removes a light coating of starch that helps sauces and seasonings cling to the pasta.

Symon Says: Tips For Making Pasta

At the Food & Wine Classic in Aspen, Michael Symon not only shared how his life has changed since he became an Iron Chef, but he also provided some awesome pointers for making your own pasta. If you have kids, the Greek-Sicilian chef believes you should have them make the pasta with you. He also stresses that it shouldn't be stressful in fact, Symon says that it's "soothing to make pasta at home." To learn how to perfect pasta, the Michael Symon way, keep reading.

  • Although some pasta dough recipes call for whole eggs, Symon prefers to only use egg yolks when making pasta dough. "I like using only the yolks because it makes the pasta richer."
  • Once you've made the dough, be sure to let it rest for a couple of hours. This will make it easier to work with.
  • When making sauces that involve fresh herbs, never finely mince the herbs. "You should always tear soft herbs because chopping them with a knife pushes the oil out of the herbs. All the oil will be on your cutting board, instead of in the sauce," Symon says.
  • Once you start to roll out the dough, be sure to have a spray bottle with water handy. Spray the edges of the dough with water, so they won't get dry.
  • When making stuffed pastas, keep the filling as close to the edge as possible. Symon is not a fan of too much pasta dough in dishes like ravioli. "The smaller the edge, the better the ravioli."
  • Generously season the pasta water with salt. The salt in the water helps release the starch in the pasta. According to Symon, it should taste like the ocean. "My grandmother would say 'if you need to season your sauce, you didn't season your water correctly.'"

Do you make pasta at home? Share your experience with us below in the comments.

Keep it quick and easy with this one-pot Vegetable Pasta Recipe

/>by Irene Muller

Whether it is spaghetti, macaroni, penne or any of the other oodles of noodles available today, pasta can be the star of a flavourful meal in so many different ways.

This vegetarian pasta dish is incredibly versatile. You can use a variety of vegetables, depending on what you have available and like to eat.

Tomatoes – canned or fresh – are one of pasta’s best friends, as are fresh herbs like basil and parsley. Here are other pointers:

  • Pasta: You can choose any shape of pasta. You also can swap in your favourite gluten-free or wholegrain pasta if you would like to.
  • Tomatoes: You can use tinned diced or crushed tomatoes, but tinned whole tomatoes adds a better texture to this recipe. Just after adding them to the pot, crush them a little with a spoon, so they fall apart into a chunky sauce. You can also blanched and peeled fresh tomatoes for the sauce.
  • Herbs and spices: Use what you have it in the kitchen, or add fresh basil or coriander, or both. Add a handful of fresh parsley and mint for a different flavour. Dried herbs like oregano and crushed red pepper flakes are also good in this dish.

Watch the video: Μαγειρική: φτιάχνουμε χειροποίητα ζυμαρικά με τον Πασκουάλε Λεμπο (December 2021).